# Needed Ingredients:
→ Chicken Marinade
01 - 3 tablespoons extra-virgin olive oil
02 - 2 tablespoons fresh lemon juice
03 - 3 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1 teaspoon sweet paprika
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon cayenne pepper, optional
09 - 1 teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper
11 - 1½ pounds boneless, skinless chicken thighs or breasts, thinly sliced
→ Creamy Feta Tzatziki
12 - 1 cup full-fat Greek yogurt
13 - ½ cup crumbled feta cheese
14 - 1 medium cucumber, peeled, seeded, grated, and excess water squeezed out
15 - 2 cloves garlic, minced
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon extra-virgin olive oil
18 - 1 tablespoon finely chopped fresh dill
19 - Salt and pepper to taste
→ Assembly and Serving
20 - 4 to 6 pita breads or flatbreads
21 - 1 cup shredded romaine lettuce
22 - 1 cup diced ripe tomatoes
23 - ½ red onion, thinly sliced
24 - ¼ cup Kalamata olives, pitted and halved
25 - Fresh parsley or mint leaves for garnish
26 - Lemon wedges for serving
# Directions:
01 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, sweet paprika, ground cumin, cayenne pepper if using, kosher salt, and freshly ground black pepper until well combined.
02 - Add the thinly sliced chicken to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor development.
03 - Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove as much excess liquid as possible. Transfer the drained cucumber to a medium bowl and combine with Greek yogurt, crumbled feta cheese, minced garlic, fresh lemon juice, olive oil, and chopped fresh dill. Stir until smooth and creamy. Season with salt and pepper to taste, cover, and refrigerate.
04 - Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of olive oil if the pan is not nonstick, ensuring even heat distribution.
05 - Remove the marinated chicken from the refrigerator and shake off any excess marinade. Arrange the chicken in a single layer in the hot skillet and cook for 5 to 7 minutes per side, or until cooked through with light charring at the edges. Work in batches if necessary to avoid overcrowding.
06 - Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes. Slice into thin strips for optimal texture and presentation.
07 - While the chicken rests, warm the pita breads in a dry skillet over medium heat for 2 to 3 minutes, turning once, or wrap them in foil and warm in a preheated 300°F oven for 3 to 5 minutes.
08 - Place a warmed pita bread on a serving plate and spread a generous spoonful of creamy feta tzatziki in the center. Layer with shredded romaine lettuce, diced ripe tomatoes, thinly sliced red onion, and halved Kalamata olives.
09 - Arrange the sliced cooked chicken on top of the vegetables, drizzle with additional tzatziki sauce, and garnish generously with fresh parsley or mint leaves. Serve immediately with lemon wedges alongside for squeezing.
